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Journal articles on the topic 'Carbonated beverage bottles'
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Susanti, Ari Diana, Diaz Dzulriyana Jalesaputri, Fadhilah Rahmatul Hasanah, Achmad Tegar Romadhoni, and Alvin Petrus Gultom. "The Study of Selection Bottle Packaging for Carbonated Beverages." Equilibrium Journal of Chemical Engineering 6, no. 2 (January 3, 2023): 127. http://dx.doi.org/10.20961/equilibrium.v6i2.62623.
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The growth of the packaged beverages market in Indonesia is overgrowing. One sector of packaged beverages is carbonated beverages and bottled water. The main problem with packaged beverages containing dissolved gases is maintaining product quality during shelf life. Packaging materials and packaging lids cause a decrease in dissolved gas levels in beverages. Therefore, this study aims to analyze leaks in polyethylene terephthalate and glass bottles so that can use them to estimate the shelf life of the product. This study uses water, 3 types of glass bottles, and 1 type of plastic bottle. Bottles filled with water with various filling volumes of 40%v/v, 60%v/v, and 80%v/v were then analyzed for bottle leakage for 8 days. The results showed that effectively used a glass bottle with a volume of 250mL filled with more than 80%v/v, this was because it had the least leakage rate compared to others. In addition, this bottle has an attractive visual, easy labeling, and the size is not too large (ergonomic).
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CHIHARA, Takanori, Koetsu YAMAZAKI, and Ryoichi ITOH. "3127 A Study on Evaluation Method of Drinking Ease for Aluminum Beverage Bottles : Comparison between green tea and carbonated drink and Discussions." Proceedings of the JSME annual meeting 2007.6 (2007): 313–14. http://dx.doi.org/10.1299/jsmemecjo.2007.6.0_313.
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Redzepovic, Azra, Marijana Acanski, Djura Vujic, and Vera Lazic. "Determination of carbonyl compounds (acetaldehyde and formaldehyde) in polyethylene terephthalate containers designated for water conservation." Chemical Industry and Chemical Engineering Quarterly 18, no. 2 (2012): 155–61. http://dx.doi.org/10.2298/ciceq110606057r.
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Polyethylene terephthalate (PET) has in the last several years become the main packaging material for many food products, particularly carbonated beverages and bottled water, as well as for products of chemical industry (packaging of various hygiene maintenance agents, pesticides, solvents, etc.). The strength and permeability properties of PET are very good for packaging of beverages, its resistance to chemicals is high and it has a high degree of transparency. Acetaldehyde and formaldehyde are formed during the thermoforming of PET containers. After cooling, acetaldehyde and formaldehyde remain trapped in the walls of a PET bottle and may migrate into the water after filling and storage. Since there are no migration tests in Serbia prescribed for the determination of acetaldehyde and formaldehyde, the purpose of the paper is to test the quantitative contents of carbonyl compounds (acetaldehyde and formaldehyde) in PET containers of different volumes, made by various manufacturers of bottled mineral carbonated and noncarbonated water, and exposed to different temperatures. In this study, the migration of acetaldehyde and formaldehyde from PET bottles into mineral carbonated and noncarbonated water was determined by high performance liquid chromatography. Taking into consideration that formaldehyde and acetaldehyde have no UV active or fluorescent group, the chromatography shall be preceded by derivatization in a closed system (due to a low boiling point of acetaldehyde and formaldehyde), which shall transform carbonyl compounds into UV active compounds.
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Kitchens, Michael, and Barry Owens. "Effect of Carbonated Beverages, Coffee, Sports and High Energy Drinks, and Bottled Water on the in vitro Erosion Characteristics of Dental Enamel." Journal of Clinical Pediatric Dentistry 31, no. 3 (April 1, 2007): 153–59. http://dx.doi.org/10.17796/jcpd.31.3.1157l653t8206100.
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Purpose: This study evaluated the effect of carbonated and non-carbonated beverages, bottled and tap water, on the erosive potential of dental enamel with and without fluoride varnish protection. Materials and Methods: Beverages used in this study included: Coca Cola Classic, Diet Coke, Gatorade sports drink, Red Bull high-energy drink, Starbucks Frappuccino coffee drink, Dasani water (bottled), and tap water (control). Enamel surfaces were coated with Cavity Shield 5% sodium fluoride treatment varnish. Twenty-eight previously extracted human posterior teeth free of hypocalcification and caries were used in this study. The coronal portion of each tooth was removed and then sectioned transverse from the buccal to lingual surface using a diamond coated saw blade. The crown sections were embedded in acrylic resin blocks leaving the enamel surfaces exposed. The enamel surfaces were polished using 600 to 2000 grit abrasive paper and diamond paste. Test specimens were randomly distributed to seven beverage groups and comprised 4 specimens per group. Two specimens per beverage group were treated with a fluoride varnish while 2 specimens did not receive fluoride coating. Surface roughness (profilometer) readings were performed at baseline (prior to fluoride treatment and immersion in the beverage) and again, following immersion for 14 days (24 hours/day). The test beverages were changed daily and the enamel specimens were immersed at 37° C. Surface roughness data was evaluated using multiple factor ANOVA at a significance level of p<0.05. Results: Results showed that Coca-Cola Classic, Gatorade and Red Bull with/without fluoride revealed the highest post-treatment surface roughness measurements. Coca-Cola Classic, Diet Coke, Gatorade, and Red Bull all showed significantly higher post treatment readings than StarBucks coffee, Dasani water, and tap water. Fluoride varnish was not a significant impact factor; however, beverage (type) and exposure time were significant impact variables. Conclusion: Both carbonated and non-carbonated beverages displayed a significant erosive effect on dental enamel; however, fluoride varnish treatments did not demonstrate a significant protective influence on enamel surfaces.
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Zheng, Wen, Senarath Dharmasena, Oral Capps Jr, and Ramkumar Janakiraman. "Consumer demand for and effects of tax on sparkling and non-sparkling bottled water in the United States." Journal of Agribusiness in Developing and Emerging Economies 8, no. 3 (September 3, 2018): 501–17. http://dx.doi.org/10.1108/jadee-09-2017-0089.
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Purpose The purpose of this paper is to investigate the factors affecting consumer demand for and the effects on tax on sparkling and non-sparkling bottled water in the USA. Design/methodology/approach Using nationally representative data from 62,092 households and tobit econometric procedure, conditional and unconditional factors affecting the demand for sparkling and non-sparkling bottled water were estimated. Findings The own-price elasticity of demand for sparkling and non-sparkling bottled water is −0.664 and −0.229, respectively. Coffee, fruit drinks, whole milk and tea are substitutes for non-sparking bottled water. Non-sparking bottled water, coffee, fruit drinks and whole milk are substitutes for sparking bottled water. Household income, race, region and presence of children significantly affect the demand for bottled water. A 10 percent increase in price due to a tax on bottled water decreased plastic use by 50 grams per household per year. This is equivalent to saving 9.5m pounds of plastic annually. Research limitations/implications Data used in this analysis only captured at-home consumption of bottled water by US households. While tax on bottled water may reduce the consumption of bottled water, it may increase the consumption of competitive beverages such as carbonated soft drinks or fruit drinks. Although the use of plastic with regards to water bottles may go down as a result of the tax, the plastic consumption could go up with regards to consumers’ increased purchase of other beverages. This might contribute net increase plastic bottle consumption, undermining the effects of a bottled water tax. Originality/value To the best of the authors’ knowledge, this study is the first to look at demand and tax aspects with regards to disaggregated bottled water products.
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Ye, Shengkai, Haiying Chen, Xia Ren, Jie Wen, Ying Du, Xue Li, Ru Zhang, et al. "Carbonated beverage consumption is associated with lower C-peptide in adolescents." Journal of Pediatric Endocrinology and Metabolism 32, no. 5 (May 27, 2019): 447–54. http://dx.doi.org/10.1515/jpem-2018-0286.
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Abstract Background Too much consumption of carbonated beverages increases the risk of diabetes. Insulin deficiency and the body’s decreased sensitivity to insulin cause diabetes. C-peptide can assess a person’s own insulin secretion. The decrease of C-peptide is closely related to the occurrence of diabetes and its chronic complications. The present study assessed the effect of carbonated beverages on C-peptide in adolescents and analyzed the correlation between C-peptide and the drinking index (DI). Methods The subjects investigated including 463 adolescents were divided into a carbonated beverages group, a non-carbonated beverages group and a control group. The general demographic characteristics, beverage consumption status, physical activity and family history of hypertension and diabetes were interviewed with a questionnaire designed by us. All the subjects maintained their original lifestyle and received the oral glucose tolerance test. Various biochemical indicators and C-peptides were detected in these three groups. The data were analyzed by statistical analysis, and multivariate logistic regression analysis was used to examine the risk factors related to C-peptide. Results Blood glucose, blood lipid, liver function and renal function had no statistically significant difference among the three groups. C-peptide levels were lower in the carbonated beverages group and the non-carbonated beverages group than in the control group. Compared to the non-carbonated beverages group, there was a significant decrease in C-peptide levels in the carbonated beverages group. Logistic analysis demonstrated that DI was negatively correlated with C-peptide levels when the physical activity was adjusted. The odds ratio (OR) (OR = 2.540, 95% confidence interval [CI] 1.121–5.752) value difference was statistically significant at a stratification level of DI ≥ 6. Conclusions The C-peptide of adolescents was affected by the long-term consumption of beverages, and the effect of carbonated beverages was even more obvious. DI ≥ 6 bottle-years was a risk factor for diabetes, and we can constitute prevention and control measures accordingly so as to reduce the incidence of diabetes.
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Yin, Shuo, Yi Yang, Danni Yang, Yongxin Li, Yang Jiang, Ling Wu, and Chengjun Sun. "Determination of 11 Phthalate Esters in Beverages by Magnetic Solid-Phase Extraction Combined with High-Performance Liquid Chromatography." Journal of AOAC INTERNATIONAL 102, no. 5 (September 1, 2019): 1624–31. http://dx.doi.org/10.1093/jaoac/102.5.1624.
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Abstract Background: Beverages can be easily contaminated by phthalate esters (PAEs) during the production, bottling, and transportation processes. It is necessary to determine the contamination level in beverages for assessment of human exposure. Objective: In this study, magnetic solid-phase extraction (MSPE) was combined with HPLC for the determination of 11 PAEs in beverages. Methods: Self-synthesized magnetic multiwalled carbon nanotubes (m-MWCNTs) were used as the adsorbent for PAE extraction. To extract the PAEs, an appropriate amount of m-MWCNTs and NaCl was added to the beverage sample. The mixture was mixed on a vortex mixer, the magnetic sorbent was collected with the aid of a magnet, and the supernatant was removed. Then, the analytes were eluted with n-hexane–acetone (1+1, v/v). Finally, the eluent was analyzed by the HPLC method. The separation was accomplished on a Phenomenex Luna-C18 column (250 × 4.6 mm, 5 μm), and the detection wavelength was set at 225 nm. Results: The linear ranges of the method were 2–300 μg/L with correlation coefficients greater than 0.9981. The LOD and LOQ were in the range of 0.659–5.33 × 10–2 μg/L and 2.20–17.8 × 10–2 μg/L, respectively. The recoveries of the method ranged from 79.8 to 114%, with the relative SDs less than 15.8%. The established method has been successfully applied for the determination of 11 PAEs in mineral water, carbonated soft drink, tea beverage, and fruit juice samples. PAEs were detected at 0.246–34.3 μg/L in these samples. Conclusions: The m-MWCNTs are the satisfactory sorbent for MSPE because of their strong adsorption capacity for PAEs. The established MSPE-HPLC method is rapid, easy, sensitive, green, and cost-effective. It can be applied to the analysis of trace PAEs in plastic bottled beverages. Highlights: Three magnetic nanoparticles (MNPs), including Fe3O4 MNPs, m-MWCNTs, and magnetic graphene oxide, were synthesized, and m-MWCNTs were chosen as the sorbent of MSPE for PAE extraction because of their strong adsorption capacity for PAEs. An MSPE–HPLC method has been developed for the analysis of 11 phthalates in plastic bottled beverages. The established method was successfully applied to the analysis of 11 phthalates in four types of beverage samples.
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Özlem, Kizilirmak Esmer. "Acetaldehyde migration from polyethylene terephthalate bottles into carbonated beverages in Türkiye." International Journal of Food Science & Technology 43, no. 2 (January 24, 2008): 333–38. http://dx.doi.org/10.1111/j.1365-2621.2006.01443.x.
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Ge-Zhang, Shangjie, Xiaoli Chen, Haotong Zhu, Yuan Song, Yuyang Ding, and Jingang Cui. "Computer Simulation of Polyethylene Terephthalate Carbonated Beverage Bottle Bottom Structure Based on Manual–Automatic Double-Adjustment Optimization." Polymers 14, no. 14 (July 13, 2022): 2845. http://dx.doi.org/10.3390/polym14142845.
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PET bottlesare often used as airtight containers for filling carbonated drinks. Because carbonated drinks contain large volumes of CO2 gas, the container needs to bear a tremendous pressure from the inside of the bottle.If the stress exceeds the bearing limit, the material will show the phenomenon of local cracking and liquid overflow.For the structural design, the method of manual adjustment before automatic adjustment was adopted. First, through manual optimization, the initial optimal parameter combination was as follows:the inner diameter of the bottle bottom was 17 mm, the dip angle of the valley bottom was 81°, the deepest part of the valley bottom was 25 mm, and the outer diameter was 27 mm. Comsol software was used for automatic optimization. Compared with the original bottle bottom, the total maximum principal stress and total elastic strain energy in the bottle bottom after manual–automatic double optimization decreased by 69.4% and 40.0%, respectively, and the displacement caused by deformation decreased by 0.60 mm (74.1%). The extremely high reduction ratio was caused by manual–automatic double optimization.
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Ahmad, Aira Syazleen, Nor Azlida Mohd Nor, Nadia Afiqah Ahmad, Zamros Yuzadi Mohd Yusof, and Ivor G. Chestnutt. "Assessment of Fluoride and pH Levels in a Range of Ready-to-Drink Children’s Beverages Marketed in Malaysia." Archives of Orofacial Sciences 16, no. 2 (December 22, 2021): 177–89. http://dx.doi.org/10.21315/aos2021.16.2.8.
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This study aimed to determine the fluoride and pH levels of beverages likely to be consumed by children in Malaysia and to estimate daily fluoride intake from consumption of these beverages. A convenience sampling of 120 ready-to-drink beverages were purchased and categorised into 11 groups (UHT recombined milk, fresh milk [pasteurised], cultured milk [probiotic], yogurt beverages, fresh fruit juices, fruit flavoured beverages, soy-based beverages, malt-based beverages, tea, carbonated beverages and bottled waters). Fluoride concentration was measured using a fluoride ion-selective electrode while the pH level was measured using a pH meter. The fluoride concentration in the beverages ranged from 0.02±0.00 mg/L to 2.77±0.06 mg/L. Tea was found to have the highest fluoride concentration. The intake of fluoride from consumption of other types of beverages is below the lowest-observed-adverseeffect level (except tea). The pH of the beverages included in the study ranged from 2.20±0.01 to 7.76±0.00. Carbonated beverages (mean pH: 2.98±0.50) were found to be extremely acidic followed by fresh fruit juices (mean pH: 3.38±0.34) and fruit flavoured beverages (mean pH: 3.90±0.92). The correlation between fluoride and pH levels was weak, τ = 0.058 and not statistically significant (p
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Okrent, Abigail M., and Joanna P. MacEwan. "The Effects of Prices, Advertising, Expenditures, and Demographics on Demand for Nonalcoholic Beverages." Agricultural and Resource Economics Review 43, no. 1 (April 2014): 31–52. http://dx.doi.org/10.1017/s1068280500006894.
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We estimate a demand system for ten nonalcoholic beverages to disentangle effects of prices, expenditures, advertising, and demographics on demand for nonalcoholic beverages for 1999 through 2010. We find that changes in demographic composition of the population between 1999 and 2008 played a much bigger role in observed purchasing patterns for recently introduced beverages like soy, rice, and almond drinks, isotonic and energy drinks, and bottled water whereas changes in prices and advertising expenditures largely explained declining demand for milk, regular carbonated soft drinks, and coffee and tea. However, between 2008 and 2010, declining demand for most nonalcoholic beverages was largely driven by income-led decreases in expenditures.
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Rao, Aman, and Sriparna Guha. "Flavored Carbonated Beverages: A Case Study on Bisleri Pop." Asia Pacific Journal of Management and Technology 03, no. 01 (2022): 38–46. http://dx.doi.org/10.46977/apjmt.2022v03i01.005.
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"Flavored carbonated beverages" are popularly known as "Soft Drinks" which typically contain carbonated water, a sweetener, and a flavouring agent. It may also contain caffeine, coloring, preservatives, and other ingredients. Soft drinks are the beverage of choice for millions of people, second only to water. The first marketed soft drinks in the Western world appeared in the 17th century, which were made of water and lemon juice sweetened with honey. There are no nutritionally beneficial components in soft drinks. Soft drinks mostly consist of filtered water and refined sugar. Bisleri International (Bisleri) re-entered the Indian soft drink market in February 2016 with the introduction of "Bisleri Pop." Bisleri, on the other hand, will face a number of hurdles in the coming days. To begin with, two multinational corporations (MNCs), Coca-Cola and PepsiCo, dominated the price and flavour pyramid in India's soft-drinks market. The case study of BISLERI POP, an Indian carbonated soft drink firm, focuses on some of the main problems, such as the company's competitive position, the strengths and weaknesses of its marketing strategies, consumer awareness, customer perception, cultural differences, and so on. This study was conducted using a descriptive research design. Google and other web sources were used to get primary data. In order to do a comparison analysis, information from Bisleri Pvt. Ltd. and other websites is used. Even though Bisleri Pop is one of the most well-known and respected bottled water brands in India, most people were not impressed by it.
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Dash, Kailash C., Abikshyeet Panda, Lipsa Bhuyan, Bikramaditya Ghosh, and Imon Pal. "Dissolution of Enamel on Exposure to Various Commercial Beverages Available in India." Journal of Contemporary Dental Practice 18, no. 11 (2017): 1009–13. http://dx.doi.org/10.5005/jp-journals-10024-2166.
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ABSTRACT Aim The study was aimed to estimate the pH of the commonly available soft drinks in the Indian market and to assess the detrimental effects of the juices and beverages on the tooth surface by measuring the weight loss of the tooth sample. Materials and methods The study was done with eight different types of commercially available carbonated drink and fruit juices available in the Indian market among which six were carbonated drinks and two were juices. Carbonated drinks experimented were Coca-Cola, Pepsi, Fanta, Mirinda, 7Up and Sprite, and two fruit juices were Tropicana orange juice and real orange juice. Ten different bottles from each category were obtained, and the pH was estimated. Each of the beverages was divided into batch of 10 containers containing the tooth sample. Weight of all samples was measured at 24, 48, 72, 96, and 120 hours with subsequently changing each solution at an interval of 24 hours. Results The mean pH of the beverages was found ranging from 2.13 ± 0.02 in Pepsi to 3.41 ± 0.02 in Tropicana on opening. The mean pH of water was found to be 6.98 ± 0.01. Among carbonated drinks, the mean weight loss after 24 hours was highest in Coca-Cola and least in 7Up. Tropicana fruit juice had a higher tooth loss than real orange juices. When compared with water, the tooth loss was significantly higher in Coca-Cola after all specified time (hours). Conclusion The pH of both carbonated drinks and fruit juices was below the critical pH. The weight loss was also seen after every 24 hours in all the carbonated drinks and beverages. The study showed that these commercial beverages are harmful to the tooth structures, and hence, the health professionals a major role in educating the population about its effects and advising them to use these products precisely. Clinical significance The change in lifestyle has increased the demand of soft drinks and artificial juice in Indian market. The use of these carbonated drinks and fruit juices causes damage to the tooth structure in all ages, especially in young mass. Our study provides an idea about the deleterious effects of these commercial drinks on dental hard tissues. How to cite this article Panda A, Ghosh B, Pal I, Kumar V, Bhuyan L, Dash KC. Dissolution of Enamel on Exposure to Various Commercial Beverages Available in India. J Contemp Dent Pract 2017;18(11):1009-1013.
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Carrieri, Gabriella, Maria Valeria De Bonis, and Gianpaolo Ruocco. "Modeling and experimental validation of mass transfer from carbonated beverages in polyethylene terephthalate bottles." Journal of Food Engineering 108, no. 4 (February 2012): 570–78. http://dx.doi.org/10.1016/j.jfoodeng.2011.09.001.
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Viejo, Claudia Gonzalez, Damir D. Torrico, Frank R. Dunshea, and Sigfredo Fuentes. "The Effect of Sonication on Bubble Size and Sensory Perception of Carbonated Water to Improve Quality and Consumer Acceptability." Beverages 5, no. 3 (September 12, 2019): 58. http://dx.doi.org/10.3390/beverages5030058.
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Bubbles are important for carbonated beverage quality since smaller bubbles contribute to higher acceptability. Therefore, the effects and acceptability of the application of audible sound in carbonated water were studied using three brands and applying five frequencies for one minute each in ascending order. Six samples, two from each brand, were used for treatments: (i) control and (ii) sonication. Physicochemical measurements consisted of total dissolved solids (TDS), electric conductivity (EC), pH, bubble size, and bubble size distribution. A sensory session (N = 30) was conducted using the Bio-Sensory application to assess acceptability and emotions using self-reported and biometric responses. Statistical analysis included: ANOVA (α = 0.05) and principal component analysis (PCA) for quantitative data and Cochran Q test with pairwise comparisons (p < 0.05) for self-reported emotion responses. Results showed that the sonication effect for the sample with higher TDS, EC, and pH (SPS) reduced bubble size by 46%, while in those with lowest TDS, EC, and pH (IceS) caused an increase of 158% compared to the control. For samples with intermediate values (NuS), there were non-significant differences (p > 0.05) compared to the control. Acceptability was higher for samples with sonication for the three brands. Emotional self-reported responses were more positive for samples with sonication, showing significant differences (p < 0.05) for emotions such as “happy” and “pleased” during both sound and visual assessments. From PCA, a positive relationship between bubble size and liking of bubbles was found as well as for the number of medium bubbles and happy facial expression. The audible sound generated by ubiquitous sound systems may potentially be used by the industry, applying it to the bottled product to modify bubble size and improve quality and acceptability of carbonated beverages.
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Kuntzleman, Thomas S., and Christopher Richards. "Another Method for Determining the Pressure inside an Intact Carbonated Beverage Can (or Bottle)." Journal of Chemical Education 87, no. 9 (September 2010): 993. http://dx.doi.org/10.1021/ed100255g.
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Moazzen, Mojtaba, Noushin Rastkari, Mahmood Alimohammadi, Nabi Shariatifar, Reza Ahmadkhaniha, Shahrokh Nazmara, Arash Akbarzadeh, Ali Azari, Ramin Nabizadeh, and GholamReza Jahed Khaniki. "Assessment of Phthalate Esters in A Variety of Carbonated Beverages Bottled in PET." Journal of Environmental Health Engineering 2, no. 1 (December 1, 2014): 7–18. http://dx.doi.org/10.18869/acadpub.jehe.2.1.7.
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Tolmachev, Vitaliy, Sergey Tikhonov, and Natalya Tikhonova. "Efficiency Research of the Beverage Based on the Still Mineral Water and BAD “Eramin”." Food Industry 5, no. 3 (September 21, 2020): 17–24. http://dx.doi.org/10.29141/2500-1922-2020-5-3-2.
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The article presents analysis results of the actual consumption of drinking water and sport drinks by athletes before and after training and concerns the effectiveness study of the drink based on non-carbonated mineral drinking water “ARDVI” and dietary supplement “Eramin”. Analysis of liquid consumption by sportspeople before and after training shows that all athletes participating in the experiment (100,0 %) consume bottled drinking water for dehydration. The maximum consumption of bottled water is 1 500 ml, the minimum – 150 ml; the amount of tea drunk by judoists equal 500 ml with an average amount of 324 ml; carbonated drinks (“Coca-Cola”, “Sprite”, etc.) athletes do not use. The authors suggested judo athletes to replace 500 ml of bottled water with 500 ml of a drink based on the mineral water “ARDVI” and the biologically active supplement “Eramin”. According to the results of preclinical research conducted on rats, the introduction of this drink to animals through a probe contributes to the muscle and epithelial tissues regeneration. When studying the testosterone and cortisol amount in the blood of athletes, authors found that on the 90th day of taking a drink based on mineral water “ARDVI” these indicators were 84.2 ± 0.6 and 35.1 ± 0.8 nmol/l, respectively; and in the first group – 71.3± 0.5 and 26.4± 0.4 nmol/l, which is 18.1 and 33.0 % higher than in the control group. An increase in the number of studied hormones in the blood of athletes can indicate an increase in physical performance and a decrease in fatigue. Researchers noted a high value of the creatine phosphokinase enzyme (137 units/l) in the blood serum of athletes in the control group, which indicates training intensity and the possibility of muscle tissue injury. In the blood of athletes of the experimental group, the amount of this enzyme is 85 units/l, which is lower than the control by 62.0 %. There was a significant decrease in the activity of AST and ALT enzymes by 15.8 and 22.0 % while consuming studied drink by athletes. At the same time, the muscle injury index corresponded to the norm. Athletes who took the sports drink under study had the optimal value of the de Ritis coefficient (1.33). Authors concluded that the athletes use of drink based on mineral water “ARDVI” and dietary supplement “Eramin” allows sportsmen to maintain performance, reduce fatigue and prevent muscle tissue damage, including the myocardium.
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Zinabu, Tebeje Zewdu. "Multi-objective application of granular activated carbon in the production of carbonated beverage process water and bottled water." International Journal of Physical Sciences 8, no. 16 (April 30, 2013): 689–98. http://dx.doi.org/10.5897/ijps12.436.
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CASTLE, LAURENCE, ALAN MAYO, COLIN CREWS, and JOHN GILBERT. "Migration of Poly(ethylene terephthalate) (PET) Oligomers from PET Plastics into Foods during Microwave and Conventional Cooking and into Bottled Beverages." Journal of Food Protection 52, no. 5 (May 1, 1989): 337–42. http://dx.doi.org/10.4315/0362-028x-52.5.337.
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The migration of total levels of poly(ethylene terephthalate) (PET) oligomers into a diverse range of foods has been determined using an analytical approach that involves hydrolysis of oligomers to terephthalic acid, methylation, and analysis as dimethyl terephthalate by stable isotope dilution GC/MS. Aspects of use of PET materials examined in this study include roasting bags, PET trays (for conventional and microwave oven use), and “susceptor pads” for microwave browning applications. Total levels of migration of PET oligomers were found to range from 0.02 to 2.73 mg/kg depending on the foodstuff and the temperature attained during cooking. On repeated-use of PET trays for heating olive oil there was a decline in migration of oligomers from the first to second and subsequent uses of the container. Migration of oligomers was found to occur at only very low levels from PET bottles into alcoholic and carbonated beverages.
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Del Nobile, M. A., G. Mensitieri, L. Nicolais, and P. Masi. "The influence of the thermal history on the shelf life of carbonated beverages bottled in plastic containers." Journal of Food Engineering 34, no. 1 (October 1997): 1–13. http://dx.doi.org/10.1016/s0260-8774(97)00079-4.
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Miller, Caroline, Kerry Ettridge, Melanie Wakefield, Simone Pettigrew, John Coveney, David Roder, Sarah Durkin, Gary Wittert, Jane Martin, and Joanne Dono. "Consumption of Sugar-Sweetened Beverages, Juice, Artificially-Sweetened Soda and Bottled Water: An Australian Population Study." Nutrients 12, no. 3 (March 19, 2020): 817. http://dx.doi.org/10.3390/nu12030817.
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Reducing consumption of free sugars, such as those found in high concentrations in manufactured products such as sugar-sweetened beverages (SSBs) and 100% fruit juices, is a global public health priority. This study aimed to measure prevalence of widely available pre-packaged non-alcoholic water-based beverages (carbonated sodas, sports drinks, energy drinks, artificially-sweetened sodas, fruit juices (any type), and bottled water) and to comprehensively examine behavioral, environmental, current health, and demographic correlates of consumption. A cross-sectional, nationally-representative population survey of 3430 Australian adults (18+ years) was conducted using computer-assisted telephone (mobile and landline) interviewing. Past week prevalence of pre-packaged drinks containing free sugar was 47.3%; daily prevalence was 13.6%. Of all the pre-packaged drinks assessed, consumption of fruit juices (any type) was the most prevalent (38.8%), followed by bottled water (37.4%), soda (28.9%), artificially-sweetened soda (18.1%), sports drinks (8.1%), and energy drinks (4.2%). Higher soda consumption was associated with males, younger age, socio-economic disadvantage, frequent takeaway food consumption, availability of soda in the home, obesity, and a diagnosis of heart disease or depression. A diagnosis of Type 2 Diabetes was associated with increased likelihood of consuming artificially-sweetened sodas and decreased likelihood of consuming sugar-sweetened soda. SSB consumption is prevalent in Australia, especially among young adults and males, foreshadowing continued population weight gain and high burdens of chronic disease. To reduce consumption, Australia must take a comprehensive approach, incorporating policy reform, effective community education, and active promotion of water.
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Omokpariola, Daniel Omeodisemi. "Influence on storage condition and time on properties of carbonated beverages from utilization of polyethylene terephthalate (PET) bottles: chemometric and health risk assessment." Environmental Analysis Health and Toxicology 37, no. 3 (July 12, 2022): e2022019. http://dx.doi.org/10.5620/eaht.2022019.
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The effect of storage condition (room temperature and sunlight exposure) of eight carbonated beverages sold in Nigeria were assessed over a period of 15 weeks of storage time. Properties such as antimony (Sb) leaching, pH, acidity, specific gravity (S.G.) and total soluble solid content (TSSC) were analyzed using appropriate instrument and methodology at three weeks interval respectively. The concentration of Sb determined ranged from 0.001-0.011 mg/L and 0.001-0.0015 mg/L for room temperature and sunlight exposure. pH was between 2.82-4.81 and 2.82-4.82. TSSC were 0-14 O brix and 0-14.96 O brix. Acidity were 0.025-0.19 and 0.025-0.34. Specific gravity was 0.9921-1.052 and 0.9921-1.0577. The result shows that pH decreased with time as Sb, TSSC, acidity and S.G. increased with time thereby influencing significance (p<0.05). Difference in Sb amounts shows that sunlight exposure had more impacts compared to room temperature as storage time increased. TSSC values increased steadily leading to hydrolysis of sugar and other chemical ingredients, thus affecting the specific gravity. Acidity impacted by increased reactivity from carbon dioxide present, which reduces pH of the drink. Chemometric assessment such as contamination factor and pollution load index indicate low concentration and no pollution associated. Factor analysis conducted showed that all parameters and storage time were positively interrelated except for pH due to side reaction. Cumulative variance showed high variance (>50). Health risk assessment conducted for adults and children showed that Tolerable Dose Index and Hazard Index were below one, thus indicates no adverse health impact as the values were relatively higher in children compared to adults. Prolong consumption of carbonated drinks stored longer than expected can cause fatigue and headaches on a short-term basis, and weight loss and diabetes on a long run especially in children. Regular parental monitoring is advised to mitigate health impact for children.
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Liu, Shih-Lun, Yih-Mon Jaw, Li-Fei Wang, George Chao-Chi Chuang, Zhen-Yu Zhuang, Yuh-Shuen Chen, and Bo-Kang Liou. "Evaluation of Sensory Quality for Taiwanese Specialty Teas with Cold Infusion Using CATA and Temporal CATA by Taiwanese Consumers." Foods 10, no. 10 (October 1, 2021): 2344. http://dx.doi.org/10.3390/foods10102344.
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The market size of varied carbonated teas and bottled ready-to-drink tea products in Taiwan has surpassed that of traditional Taiwan tea with hot infusion. The consumption behavior of Taiwanese consumers for new and varied types of cold infusion tea products has also differed from that of traditional hot infusion ones. More kinds of Taiwan tea with different fermentation levels are gradually being used as raw materials for various cold infusion tea products. Therefore, to study consumers’ responses towards cold-brewed tea has become more important for the market of tea in Taiwan. This study recruited Taiwanese consumers to taste seven Taiwanese specialty tea infusions with various degrees of fermentation, and their opinions were gathered by questionnaires composed of check-all-that-apply (CATA), and temporal check-all-that-apply (TCATA) questions and hedonic scales. We found that both CATA and TCATA data agreed that the sensory features of unfermented and lightly semi-fermented tea infusions could be plainly distinguished from the ones of heavily semi-fermented and fully fermented teas based on correspondence analyses. Through CATA and TCATA, the sensory characteristics of the cold-brewed tea of various fermentation degrees could be clearly identified. The first-hand information of cold tea beverages analyzed through this study could be useful for the development of the market in Taiwan. The proper level of bitterness, astringency, fresh tea leaf flavor, and late sweetness were the essential qualities of cold infusions brewed from lightly fermented teas, which could be the best raw materials for production of cold tea beverages to satisfy as many consumers as possible.
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Bandy, Lauren Kate, Sven Hollowell, Richard Harrington, Peter Scarborough, Susan Jebb, and Mike Rayner. "Assessing the healthiness of UK food companies’ product portfolios using food sales and nutrient composition data." PLOS ONE 16, no. 8 (August 4, 2021): e0254833. http://dx.doi.org/10.1371/journal.pone.0254833.
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Background The provision and over-consumption of foods high in energy, saturated fat, free sugars or salt are important risk factors for poor diet and ill-health. In the UK, policies seek to drive improvement through voluntary reformulation of single nutrients in key food groups. There has been little consideration of the overall progress by individual companies. This study assesses recent changes in the nutrient profile of brands and products sold by the top 10 food and beverage companies in the UK. Methods The FSA/Ofcom nutrient profile model was applied to the nutrient composition data for all products manufactured by the top 10 food and beverage companies and weighted by volume sales. The mean nutrient profiling score, on a scale of 1–100 with thresholds for healthy products being 62 for foods and 68 for drinks, was used to rank companies and food categories between 2015 and 2018, and to calculate the proportion of individual products and sales that are considered by the UK Government to be healthy. Results Between 2015 and 2018 there was little change in the sales-weighted nutrient profiling score of the top 10 companies (49 to 51; p = 0.28) or the proportion of products classified as healthy (46% to 48%; p = 0.23). Of the top five brands sold by each of the ten companies, only six brands among ten companies improved their nutrient profiling score by 20% or more. The proportion of total volume sales classified as healthy increased from 44% to 51% (p = 0.07) driven by an increase in the volume sales of bottled water, low/no calorie carbonates and juices, but after removing soft drinks, the proportion of foods classified as healthy decreased from 7% to 6% (p = 33). Conclusions The UK voluntary reformulation policies, setting targets for reductions in calories, sugar and salt, do not appear to have led to significant changes in the nutritional quality of foods, though there has been progress in soft drinks where the soft drink industry levy also applies. Further policy action is needed to incentivise companies to make more substantive changes in product composition to support consumers to achieve a healthier diet.
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Ferguson, Megan, Kerin O'Dea, Jon Altman, Marjory Moodie, and Julie Brimblecombe. "Health-Promoting Food Pricing Policies and Decision-Making in Very Remote Aboriginal and Torres Strait Islander Community Stores in Australia." International Journal of Environmental Research and Public Health 15, no. 12 (December 19, 2018): 2908. http://dx.doi.org/10.3390/ijerph15122908.
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Aboriginal and Torres Strait Islander people living in remote communities in Australia experience a disproportionate burden of diet-related chronic disease. This occurs in an environment where the cost of store-purchased food is high and cash incomes are low, factors that affect both food insecurity and health outcomes. Aboriginal and Torres Strait Islander storeowners and the retailers who work with them implement local policies with the aim of improving food affordability and health outcomes. This paper describes health-promoting food pricing policies, their alignment with evidence, and the decision-making processes entailed in their development in community stores across very remote Australia. Semi-structured interviews were conducted with a purposive sample of retailers and health professionals identified through the snowball method, September 2015 to October 2016. Data were complemented through review of documents describing food pricing policies. A content analysis of the types and design of policies was undertaken, while the decision-making process was considered through a deductive, thematic analysis. Fifteen retailers and 32 health professionals providing services to stores participated. Subsidies and subsidy/price increase combinations dominated. Magnitude of price changes ranged from 5% to 25% on fruit, vegetables, bottled water, artificially sweetened and sugar sweetened carbonated beverages, and broadly used ‘healthy/essential’ and ‘unhealthy’ food classifications. Feasibility and sustainability were considered during policy development. Greater consideration of acceptability, importance, effectiveness and unintended consequences of policies guided by evidence were deemed important, as were increased involvement of Aboriginal and Torres Strait Islander storeowners and nutritionists in policy development. A range of locally developed health-promoting food pricing policies exist and partially align with research-evidence. The decision-making processes identified offer an opportunity to incorporate evidence, based on consideration of the local context.
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Ковалева, Ирина Львовна, Ольга Александровна Соболева, and Елена Михайловна Севостьянова. "Influence of Packaging on the Preservation of Consumer Properties of Soft Drinks During Storage." Beer and beverages, no. 2 (June 26, 2021): 43–46. http://dx.doi.org/10.52653/pin.2021.2.2.007.
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В настоящей статье рассматривается зависимость устанавливаемого срока годности безалкогольных напитков от вида потребительской упаковки и ее влияние на сохранность потребительских свойств. В качестве объектов исследования были выбраны безалкогольные газированные напитки на растительном сырье двух наименований. Каждый продукт был расфасован в два вида упаковки - в стеклянную бутылку и в ПЭТ. Опытные образцы подвергли ускоренному старению. Все измерения проводили на 10, 20 и 30 сут. эксперимента, что соответствует 4, 8 и 12 мес. естественного старения. Показатели безопасности образцов в течение и после окончания эксперимента соответствовали требуемым нормам. Было отмечено плавное снижение потребительских свойств напитков, упакованных в стеклянные бутылки. При этом через 30 сут эксперимента (12 мес. естественного старения) физико-химические показатели соответствовали контрольным образцам в пределах допускаемых отклонений. Некоторое ухудшение органолептических характеристик наблюдали лишь к концу заявленного производителем срока годности 12 мес. В напитках, расфасованных в ПЭТ-упаковку, наблюдали более резкое снижение потребительских свойств. При этом производитель заявляет срок их годности также 12 мес. Но уже через 20 сут эксперимента (8 мес. естественного старения) содержание СО2 не соответствовало заявленному производителем. Одновременно было отмечено значительное ухудшение органолептических характеристик. Также было выявлено появление постороннего привкуса в этих образцах, обусловленное, в том числе, приростом содержания ацетальдегида в процессе эксперимента. Проведенные исследования показали, что устанавливая срок годности безалкогольного напитка, производители должны учитывать не только тип, группу и способ обработки напитков, но и вид упаковки, который они используют. This article examines the dependence of the established shelf life of soft drinks on the type of consumer packaging and its impact on the preservation of consumer properties. As the objects of research, two names of soft carbonated drinks based on plant raw materials were selected. Each product was packaged in two types of packaging - in a glass bottle and in PET. Samples underwent accelerated aging. All measurements were carried out on days 10, 20 and 30 of the experiment, which corresponds to 4, 8 and 12 months of natural aging. The safety indicators of the samples during the experiment and after its completion corresponded to the required standards. There was a gradual decline in the consumer properties of beverages packaged in glass bottles. At the same time, after 30 days of the experiment (12 months of natural aging), the physico-chemical indicators corresponded to the control samples within the limits of permissible deviations. Some deterioration in organoleptic characteristics was observed only by the end of the stated shelf life of 12 months. Drinks packaged in PET showed a sharper decrease in consumer properties. At the same time, the manufacturer declares their shelf life is also 12 months. But after 20 days of the experiment (8 months of natural aging), the CO2 content did not correspond to the manufacturer's declared one. At the same time, a significant deterioration in organoleptic characteristics was noted. The appearance of off-flavor in these samples was also revealed. This is explained, among other things, by the increase in the content of acetaldehyde during the experiment. Studies have shown that when setting the shelf life of a soft drink, manufacturers must take into account not only the type, group and way of processing the drinks, but also the type of packaging they use.
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Mandrah, Kapil, G. N. V. Satyanarayana, and Somendu Kumar Roy. "A dispersive liquid-liquid microextraction based on solidification of floating organic droplet followed by injector port silylation coupled with gas chromatography–tandem mass spectrometry for the determination of nine bisphenols in bottled carbonated beverages." Journal of Chromatography A 1528 (December 2017): 10–17. http://dx.doi.org/10.1016/j.chroma.2017.10.071.
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Novitasari, Alifia Rizky, Woro Hastuti Satyantini, Sapto Andriyono, and Nor Sa'adah. "Isolasi dan Identifikasi Bakteri Pengurai Mikroplastik Polyethylene Terephthalate dari Sedimen Ekosistem Mangrove Pasir Putih." Journal of Marine Research 12, no. 1 (January 31, 2023): 52–60. http://dx.doi.org/10.14710/jmr.v12i1.37503.
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Polyethylene terephthalate (PET) adalah salah satu polimer termoplastik paling banyak tersedia di pasar. PET digunakan untuk produksi botol atau wadah untuk minuman, seperti air, minuman ringan berkarbonasi, minuman jus, dan industri makanan. Polyethylene terephthalate (PET) ditemukan melimpah pada sedimen ekosistem mangrove di Pasir Putih Wonorejo pada musim hujan sebanyak 59%. Studi terbaru telah menunjukkan bahwa bakteri indigenous sedimen mangrove mampu mendegradasi mikroplastik. Sehingga, tujuan penelitian ini adalah menemukan potensi agen biodegradasi mikroplastik dari bakteri indigenous sedimen ekosistem mangrove di Pasir Putih Wonorejo. Bakteri diisolasi pada April 2022 dari sedimen ekosistem mangrove. Metode yang digunakan diawali dengan isolasi bakteri dari sedimen ekosistem mangrove Pasir Putih Wonorejo, kemudian digunakan untuk uji degradasi mikroplastik polyethylene terephthalate dan mengetahui jenis bakteri yang memiliki kemampuan mendegradasi mikroplastik. Hasil isolat bakteri yang didapat sebanyak 16 bakteri. Potensi bakteri yang menjadi agen biodegradasi dengan penurunan berat mikroplastik isolat bakteri SPP.1.1.3. sebesar 8,73%. Identifikasi molekuler dengan cara ekstraksi DNA 16S rRNA menunjukkan jenis Pseudoaltoromonas caenipelagi dengan homologi 99% pada database National Center Biotechnology Information. Hasil ini membuktikan bahwa bakteri indigenous memiliki kemampuan sebagai agen biodegradasi mikroplastik. Polyethylene terephthalate (PET) is one of the most widely available thermoplastic polymers on the market. PET is used for the production of bottles or containers for beverages, such as water, carbonated soft drinks, juices, and the food industry. Polyethylene terephthalate (PET) is found abundantly in mangrove ecosystem sediments in Pasir Putih Wonorejo during the rainy season as much as 59%. Recent studies have shown that indigenous mangrove sediment bacteria are able to degrade microplastics. Thus, the purpose of this study was to find potential agents for biodegradation of microplastics from indigenous bacteria in mangrove ecosystem sediments Pasir Putih Wonorejo. Bacteria were isolated in April 2022 from mangrove ecosystem sediments. The method used begins with The isolation of bacteria from mangrove ecosystems sediments from Pasir Putih Wonorejo, then were used to assay biodegradation of polyethylene terephthalate microplastics and to determine the types of bacteria that has ability to degrade microplastics. The results of isolated bacterial obtained were 16 bacterias. The potential bacteria that becoming agents of biodegradation by decreasing the weight of microplastic isolate SPP.1.1.3. by 8,73%. Molecular identification by extraction of DNA 16S rRNA showed the type of Pseudoaltoromonas caenipelagi with 99% homology in the National Center Biotechnology Information database. These results prove that indigenous bacteria have the ability as microplastic biodegradation agents.
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Navyasree, P., M. R. Prajapati, and A. B. Mahera. "Challenges Faced by the Retailers in Selling the Selected Carbonated Dairy Drink in Anand City, Gujarat." Asian Journal of Agricultural Extension, Economics & Sociology, December 21, 2022, 190–95. http://dx.doi.org/10.9734/ajaees/2022/v40i121781.
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Carbonated drinks or frizzy drinks are beverages that contain dissolved carbon dioxide. These are the packaged drinks that are available in bottles, cans, and PET bottles without any alcohol content. This industry has been experiencing paramount changes regarding product innovations, variations, and offerings. To create a wider penetration of carbonated beverages and sustaining the customer base, companies have been using a variety of strategies. This study was conducted to identify the problems faced by the retailers in selling the selected carbonated dairy drink in Anand city, Gujarat. Primary data was collected with the help of collecting the information from 60 retailers of different general stores, parlors, bakeries and petty shops using purposive sampling method in order to analyze and interpret the information. According to the findings of the study conducted, using the percentage and tabular analysis, it was observed that 41.67 percent of the respondents felt that the price of the carbonated dairy beverages are higher than the other competitive carbonated drinks. 30 percent of the retailers gave their feedback of better service as there was replacement of the old stock and the company was resolving the issues as per the need. 20 percent of the respondents felt that the quality of the selected carbonated dairy drink was good. Only 8.33 percent respondents reported that there was better supply. So, the data depicted that the retailers were not so satisfied with the selected carbonated dairy beverage products. About 55 percent of the retailers were not satisfied with the marketing and promotional strategies of carbonated dairy drinks. The results clearly represented that the retailers expect more promotional activities from the companies, draw suitable marketing strategies, attract the new customers by creating the awareness, retain and nurture the existing ones and target the potential ones to increase the sales revenue and maximize the profit.
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FAIZI, Zaki A. "Changes in microbial quality of fruit juices, syrups, and ready-to-serve carbonated drinks produced with different processing parameters and stored in different conditions within six months." Turkish Journal of Food and Agriculture Sciences, December 31, 2022, 34–40. http://dx.doi.org/10.53663/turjfas.1150167.
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The research was carried out during 2015-2017, aimed to consider the microbial quality of juice, syrup, and ready-to-serve (RTS) carbonated beverage prepared from mandarin fruit (Nagpur cultivar). Fully ripened, mature, fresh fruits were washed and peeled, then the juice was extracted using a screw-type pulper. The syrup and ready-to-serve carbonated beverage prepared from the extracted juice. Microbial analysis of juice was carried out by using Potato Dextrose Agar (PDA) culture medium. The results revealed no microbial growth in the ready-to-serve carbonated beverage up to 60 d of storage, after that from 90 to 180 d of storage was negligible. In the syrup, up to 90 d was no detection of microbes; after that, up to 180 d of storage was negligible. In the juice samples under cold storage (S2), all the treatments were within acceptable levels for 180 d. But under room temperature (S1), eight treatments (T1, T2, T3, T4, T5, T6, T8, T9) showed microbial colonies more than acceptable level, and only one treatment (T7-S1P3B1= juice sample in the cold storage (SI) which added 350 ppm sodium benzoate as chemical preservative (P3) and packed in the glass bottle (B1) was remained safe for consumption during 180 d of storage. The microbial quality, viz. yeast and mold count were increased during 180 d of storage in the ready-to-serve carbonated beverage, syrup and juice. The microbial growth was observed within the acceptable level in all treatment combinations of ready-to-serve carbonated beverage, syrup; and juice in cold storage and T7 of juice under ambient conditions.
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Akshaya, K., N. P. Muralidharan, and Selvaraghavan . "To Assess the Level of Salivary Calcium after the Consumption of Carbonated Soft Drinks." Journal of Pharmaceutical Research International, August 25, 2020, 28–35. http://dx.doi.org/10.9734/jpri/2020/v32i1830686.
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Diet is a major etiological factor for enamel erosion and dental caries. The proportionality of dental caries increases with the increase in duration of food in the oral cavity. This study was undertaken with the aim of assessing the level of salivary calcium with the consumption of beverages. Major chemical constituents of beverages include, carbohydrates, sweeteners, acids (pH-2.5 to 3.5) phenolic compounds, steroids, nitrogen compounds, ethanol (for alcoholic beverages) and carbon dioxide (for carbonated soft drinks). The presence of carbon in the soft drinks reduces the pH leading to demineralisation and erosion of enamel layer when consumed. The sugars and carbon present in the soft drinks are responsible for dissolution of enamel. Thus the aim of the current study is to analyse the effect of carbonated soft drinks on salivary calcium level. In this study 25 subjects were selected. All were given 200ml of carbonated soft drinks immediately after opening the soft drinks bottle to avoid cessation of carbon dioxide. The level of salivary calcium is measured and analysed by paired sampling using a commercially available analyser kit and the results were statistically analysed, compared and interpreted. There is an increase in the salivary calcium level after the consumption of carbonated soft drinks because of its acidic ph and sugar content. The acidic environment causes demineralisation of the enamel making the enamel brittle and weaker. From this Study, it can be verified that the level of calcium in the saliva increases due to the action of the carbon and sucrose present in the soft drinks on the enamel. This can be verified with the significant p value (p<0.005).
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De, Twamoghna, Purushottam Kumar, and Jayati Pal. "DEVELOPMENT OF CITRUS BASED BEVERAGE UTILIZING BACOPA MONNIERI." INDIAN JOURNAL OF APPLIED RESEARCH, April 1, 2021, 18–19. http://dx.doi.org/10.36106/ijar/0417681.
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The study was done to formulate a drink from an old medicinal herb and retain all the potential benets with a new taste and avor. For this an herbal drink was formulated and its quality ascertained. In the rst part of the study, syrup was prepared from the raw leaves of the herb with addition of acids and avors. Then this syrup was diluted further followed by carbonation with 1:3 ratio of soda water and bottled. Three samples were prepared namely, T1 (same as previous but with 1:3 ratio carbonation and dividing the sample hot lled and cold lled ). In the next part, prepared samples were subjected to sensory evaluation,chemical and microbial analysis when fresh and 0 after regular intervals at room temperature (27±1 °C) and refrigerated temperature (below 7 C). Microbial analysis of the product was done to check the quality of the herbal drink and self-life of the product. The control sample T1 cold lled was the most acceptable due to its unique taste and avor, followed by sample T1( hot lled) . The present study entailed to conclude that preparation of a drink with B. monnieri leaf extracts gives a new taste and avor with high nutritional values. This drink can be stored safe for nearly a month if carbonated and storage at refrigerated 0 temperature (below 5 C).
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"Process for extending the shelf life of a carbonated beverage within a plastic bottle — comprises placing a carbonated beverage into a plastic bottle, and maintaining a specified temperature when conveying the bottle to, and inserting in, a non-refrigerated, insulated container (Eng)." Food Control 9, no. 5 (October 1998): 317. http://dx.doi.org/10.1016/s0956-7135(98)00122-4.
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Schwartz, Marlene B., Glenn E. Schneider, Ran Xu, Yoon-Young Choi, Abiodun Atoloye, Nicolette Highsmith Vernick, and Lawrence J. Appel. "Abstract MP54: Retail Soda Purchases Decrease And Water Purchases Increase After Six Years Of A Healthy Beverage Campaign." Circulation 143, Suppl_1 (May 25, 2021). http://dx.doi.org/10.1161/circ.143.suppl_1.mp54.
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Introduction: Sugary drink consumption is a major risk factor for excess weight gain. In 2013, Howard County, MD launched a multi-component campaign to decrease sugary drink consumption. A previously published difference-in-differences (DID) analysis of supermarket retail beverage sales from 2012 (baseline) to 2015 documented a significant decrease in regular soda and fruit drinks sales in intervention stores compared to matched control stores. The present study extends this evaluation through 2018. Hypothesis: Sugary drink sales will continue to decrease and sales of non-sugary drinks will increase through 2018. Methods: Prior to the intervention, a retail sales tracking company identified a sample of supermarkets (N=15) in Howard County (Intervention stores) and assessed 52-weeks of top brand sales for each beverage category. These data were used to identify a set of matched Control stores (N=17) in an adjacent state. DID analyses were used to compare the weekly volume sales of each product (brand and package size) within each beverage category in the Intervention and Control stores from baseline (2012) to Year 6 (2018). Models were adjusted for relevant variables, including average price/ounce; average competitor price/ounce; and weekly local temperature. Results: DID analyses identified a significantly larger net decrease in average weekly volume sales of regular soda, fruit drinks, and 100% juice in the Intervention stores compared to the Control stores over six years (p < .001). See Figure for regular soda sales. After 2015, intervention stores also exhibited significant increases in sales of plain bottled water (p < .0001) and carbonated water (p < .001). In contrast, sports drinks, diet soda, and flavored waters did not consistently differ between conditions. Conclusion: A locally implemented, multi-component campaign reduced regular soda and fruit drink sales over six years. Additional efforts to reduce sales of sports drinks are warranted.